Illinois Food Safety Manager
Certification Ultimate Exam
**Question 1. Which of the following is NOT one of the six FATTOM factors that
promote bacterial growth?**
A) Food
B) Acidity (pH)
C) Temperature
D) Light exposure
Answer: D
Explanation: Light exposure is not a FATTOM factor; the six factors are Food,
Acidity, Temperature, Time, Oxygen, and Moisture.
**Question 2. The pathogen most commonly associated with a “bloody diarrhea”
and hemolytic-uremic syndrome is:**
A) Salmonella Typhi
B) Shiga toxin-producing Escherichia coli (STEC)
C) Norovirus
D) Hepatitis A virus
Answer: B
Explanation: STEC, especially O157:H7, produces Shiga toxin that can cause
bloody diarrhea and HUS.
**Question 3. In Illinois, which of the following foods is classified as a TCS
(Time/Temperature Control for Safety) food?**
A) Fresh apples
B) Uncooked rice
C) Cooked chicken breast
, Illinois Food Safety Manager
Certification Ultimate Exam
D) Bottled water
Answer: C
Explanation: Cooked poultry is a TCS food because it supports bacterial growth if
not kept at safe temperatures.
**Question 4. The “Big Six” foodborne pathogens include all EXCEPT:**
A) Shigella spp.
B) Listeria monocytogenes
C) Norovirus
D) Hepatitis A virus
Answer: B
Explanation: Listeria is a serious pathogen but is not part of the “Big Six” defined
by Illinois regulations.
**Question 5. Which of the following is the correct temperature range for
receiving cold foods in a commercial kitchen?**
A) 32°F–41°F
B) 41°F–45°F
C) 45°F–55°F
D) 50°F–60°F
Answer: A
Explanation: Cold foods must be received at 41°F (5°C) or lower; 32°F–41°F
ensures they are safely chilled.
, Illinois Food Safety Manager
Certification Ultimate Exam
**Question 6. The critical limit for cooking ground beef to a safe internal
temperature is:**
A) 130°F
B) 145°F
C) 155°F
D) 165°F
Answer: C
Explanation: Ground beef must reach 155°F (68.3°C) for at least 15 seconds to
destroy pathogenic bacteria.
**Question 7. Which of the following statements about handwashing is correct?
**
A) Hand antiseptic can replace soap when hands are visibly dirty.
B) Hands must be washed for at least 15 seconds.
C) Handwashing is only required before handling ready-to-eat foods.
D) Gloves eliminate the need for handwashing.
Answer: B
Explanation: The FDA Food Code requires a minimum of 15 seconds of
handwashing with soap and water.
**Question 8. Under Illinois Food Safety Manager certification, an employee with
which symptom must be excluded from food handling until cleared?**
A) Runny nose without fever
B) Diarrhea lasting more than 24 hours
C) Minor cut on a finger
, Illinois Food Safety Manager
Certification Ultimate Exam
D) Sneezing
Answer: B
Explanation: Diarrhea is a reportable illness; the employee must be excluded until
symptom-free for at least 24 hours.
**Question 9. Which of the following is considered a “ready-to-eat” (RTE) food
that may not be touched with bare hands?**
A) Uncooked lettuce
B) Cooked chicken salad
C) Raw potatoes
D) Boiled rice
Answer: B
Explanation: Cooked chicken salad is an RTE food; bare-hand contact is prohibited
to prevent contamination.
**Question 10. The first principle of HACCP requires:**
A) Establishing critical limits.
B) Conducting a hazard analysis.
C) Verifying the HACCP plan.
D) Determining corrective actions.
Answer: B
Explanation: Principle 1 of HACCP is to conduct a thorough hazard analysis of the
food production process.
Certification Ultimate Exam
**Question 1. Which of the following is NOT one of the six FATTOM factors that
promote bacterial growth?**
A) Food
B) Acidity (pH)
C) Temperature
D) Light exposure
Answer: D
Explanation: Light exposure is not a FATTOM factor; the six factors are Food,
Acidity, Temperature, Time, Oxygen, and Moisture.
**Question 2. The pathogen most commonly associated with a “bloody diarrhea”
and hemolytic-uremic syndrome is:**
A) Salmonella Typhi
B) Shiga toxin-producing Escherichia coli (STEC)
C) Norovirus
D) Hepatitis A virus
Answer: B
Explanation: STEC, especially O157:H7, produces Shiga toxin that can cause
bloody diarrhea and HUS.
**Question 3. In Illinois, which of the following foods is classified as a TCS
(Time/Temperature Control for Safety) food?**
A) Fresh apples
B) Uncooked rice
C) Cooked chicken breast
, Illinois Food Safety Manager
Certification Ultimate Exam
D) Bottled water
Answer: C
Explanation: Cooked poultry is a TCS food because it supports bacterial growth if
not kept at safe temperatures.
**Question 4. The “Big Six” foodborne pathogens include all EXCEPT:**
A) Shigella spp.
B) Listeria monocytogenes
C) Norovirus
D) Hepatitis A virus
Answer: B
Explanation: Listeria is a serious pathogen but is not part of the “Big Six” defined
by Illinois regulations.
**Question 5. Which of the following is the correct temperature range for
receiving cold foods in a commercial kitchen?**
A) 32°F–41°F
B) 41°F–45°F
C) 45°F–55°F
D) 50°F–60°F
Answer: A
Explanation: Cold foods must be received at 41°F (5°C) or lower; 32°F–41°F
ensures they are safely chilled.
, Illinois Food Safety Manager
Certification Ultimate Exam
**Question 6. The critical limit for cooking ground beef to a safe internal
temperature is:**
A) 130°F
B) 145°F
C) 155°F
D) 165°F
Answer: C
Explanation: Ground beef must reach 155°F (68.3°C) for at least 15 seconds to
destroy pathogenic bacteria.
**Question 7. Which of the following statements about handwashing is correct?
**
A) Hand antiseptic can replace soap when hands are visibly dirty.
B) Hands must be washed for at least 15 seconds.
C) Handwashing is only required before handling ready-to-eat foods.
D) Gloves eliminate the need for handwashing.
Answer: B
Explanation: The FDA Food Code requires a minimum of 15 seconds of
handwashing with soap and water.
**Question 8. Under Illinois Food Safety Manager certification, an employee with
which symptom must be excluded from food handling until cleared?**
A) Runny nose without fever
B) Diarrhea lasting more than 24 hours
C) Minor cut on a finger
, Illinois Food Safety Manager
Certification Ultimate Exam
D) Sneezing
Answer: B
Explanation: Diarrhea is a reportable illness; the employee must be excluded until
symptom-free for at least 24 hours.
**Question 9. Which of the following is considered a “ready-to-eat” (RTE) food
that may not be touched with bare hands?**
A) Uncooked lettuce
B) Cooked chicken salad
C) Raw potatoes
D) Boiled rice
Answer: B
Explanation: Cooked chicken salad is an RTE food; bare-hand contact is prohibited
to prevent contamination.
**Question 10. The first principle of HACCP requires:**
A) Establishing critical limits.
B) Conducting a hazard analysis.
C) Verifying the HACCP plan.
D) Determining corrective actions.
Answer: B
Explanation: Principle 1 of HACCP is to conduct a thorough hazard analysis of the
food production process.
